Matt and I have been completely surprised by the number if visitors we’ve had since we made the move to Hoboken. We thought that we would get people out to our place 1, maybe 2 times per year. Not that it is far from NYC, but you know, people don’t like leaving the island… especially to come to the dirty Jerz. But thankfully, we have awesome friends who either (1) like us a lot, or (2) are curious to see just how much space you can afford in NJ as compared to NYC.
As a result of these visitors, my skills have been put to the test. Armed with my Martha Stewart manual and an amazing kitchen, I’ve been happily playing hostess with the mostest. I found a recipe on pinterest that looked good and decided to make it for our friends Lindsay and Mike when they came over for dinner one night. It was easy and seemed to be a crowd pleaser so I decided to add it to the menu for Thanksgiving. And it went over well again that day.
When we were at home over Christmas, my mother sent Abby, Matt and me to the store to get some things for dinner. I picked up the supplies to make this now, go-to appetizer. And just as it had the first two times, it went over well. That is, until Matt chimed in.
Apparently he didn’t like it.
No, not just this time, but all three times I made it.
Not sure why it took him so long to say something… but my go-to appetizer is now benched. Looks like this pony is going to forced to learn some new tricks.
Even though Matt doesn’t like it, I’m still a fan – give it a try and let me know what you think!
Spinach Artichoke Flatbread (from Pip and Ebby)
To begin, preheat your oven to 400 degrees F.
The orginal recipe called for frozen pizza dough, but I just used a flatbread I bought at the store
One at a time, place a pizza dough round onto a pizza stone (I used a cookie tray since I don’t have a pizza stone). Top each round with:
1 tablespoon olive oil, spread out to 1/2 inch of edge of dough
3-4 tablespoons Sabra Spinach and Artichoke Hummus, spread out to 1/2 inch of edge of dough
1/2 cup fresh spinach, chopped
1/4 of a small red onion, sliced
1/2 of a 14-ounce can of quartered artichokes, drained and patted dry with paper towels
1/2 cup of crumbled feta cheese
Bake in the preheated oven for 18-20 minutes, or until edges are golden brown
Slice and enjoy!